Ingredients
4large chicken thighs,bone in, skin on, fat trimmed
kosher salt and freshly ground pepper,to taste
1tbspolive oil
1onion,finely chopped
4yukon gold potatoes,cut into 2-inch pieces
6carrots,peeled, cut into 1½-inch slices
1tspsmoked paprika
1tbspall purpose flour
1½cupschicken stock
¼cupwhite wine
2tspfresh thyme,minced
2tbspfresh parsley,minced
Preparation
Preheat the oven to 350 degrees F.
Season the chicken generously with salt and pepper.
In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook for about 4 to 6 minutes on each side, until brown. Transfer the chicken to a plate.
Add the onion to the frying pan and stir. Add the potatoes and carrots, sprinkle with salt and pepper, then sauté for about 5 minutes until the vegetables are beginning to brown.
Add the flour and stir to coat. Add the white wine, and simmer until the wine has cooked off.
Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
Cover the pan, place in the oven, and bake for 40 minutes, or until the chicken and vegetables are cooked through.
Mix in the thyme. Taste and adjust the seasoning.
Sprinkle with chopped parsley, then serve. Enjoy!
